6-7mediumcarrotspeeled and cut on the bias (diagonally sliced)
Place the carrots in a saucepan and cover with water. Bring to a low boil and cook until the carrots are tender-crisp. Drain the carrots.
In a large skillet, combine the butter, brown sugar, orange juice, cinnamon, and cayenne pepper. Heat over medium-high heat until the butter is melted and the ingredients are all combined. Simmer the sauce for another 5 minutes, stirring to ensure that it doesn't burn.
Add in the carrots and stir to cover in the sauce. Cook, over medium-high heat, stirring, for another 4-5 minutes, letting the sauce reduce and "candy" some more, plus cooking the carrots a bit more.
Remove and serve the carrots in the sauce.
You can leave out the cayenne for sensitive palates, but it really adds a nice kick!